Samseoknamul In the 『Yeongjeopdogam Uigwe』, a record of welcoming the Ming envoy in 1609 (the first year of King Gwanghaegun’s reign), ingredients for the vegetables used to welcome the envoy are listed. Mountain ginseng, water parsley, mung bean jang-eum (sukju namul), chives, cabbage, spinach, gilgyeong (蓀莄), doraji (bellflower), radish sprouts, lettuce, shingamchae (spicy vegetable), raw must..